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2024-03-31
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Made reservation at the newly opened @cristalroombyasp for lunch a month ago and just found out that they recently received their first star from @michelinguide ! Amazing lunch from start to finish alongside the magnificent harbour view; the dessert was especially remarkable 🌟 Great hospitality from the team as well!-🍾𝒔𝒊𝒍𝒗𝒆𝒓 𝒉𝒆𝒊𝒈𝒉𝒕𝒔 "𝑩𝒍𝒐𝒐𝒎" 𝑷𝒆𝒕-𝑵𝒂𝒕 - 𝒄𝒉𝒂𝒓𝒅𝒐𝒏𝒏𝒂𝒚, 𝒑𝒊𝒏𝒐𝒕 𝒏𝒐𝒊𝒓, 𝒓𝒊𝒄𝒆 𝒘𝒊𝒏𝒆- 𝒇𝒓𝒐𝒎 𝑵𝒊𝒏𝒈𝒙𝒊𝒂, 𝑪𝒉𝒊𝒏𝒂, 2020(definitely not an expert in wine) unexpectedly fruity and silky!..🦑𝒂𝒎𝒖𝒔𝒆 𝒃𝒐𝒖𝒄𝒉𝒆: 𝒔𝒘𝒆𝒆𝒕
Amazing lunch from start to finish alongside the magnificent harbour view; the dessert was especially remarkable 🌟 Great hospitality from the team as well!
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🍾𝒔𝒊𝒍𝒗𝒆𝒓 𝒉𝒆𝒊𝒈𝒉𝒕𝒔 "𝑩𝒍𝒐𝒐𝒎" 𝑷𝒆𝒕-𝑵𝒂𝒕 - 𝒄𝒉𝒂𝒓𝒅𝒐𝒏𝒏𝒂𝒚, 𝒑𝒊𝒏𝒐𝒕 𝒏𝒐𝒊𝒓, 𝒓𝒊𝒄𝒆 𝒘𝒊𝒏𝒆- 𝒇𝒓𝒐𝒎 𝑵𝒊𝒏𝒈𝒙𝒊𝒂, 𝑪𝒉𝒊𝒏𝒂, 2020
(definitely not an expert in wine) unexpectedly fruity and silky!
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🦑𝒂𝒎𝒖𝒔𝒆 𝒃𝒐𝒖𝒄𝒉𝒆: 𝒔𝒘𝒆𝒆𝒕 𝒄𝒐𝒓𝒏 𝒕𝒂𝒓𝒕, 𝒄𝒖𝒕𝒕𝒍𝒆𝒇𝒊𝒔𝒉 𝒘𝒊𝒕𝒉 𝒃𝒍𝒂𝒄𝒌 𝒈𝒂𝒓𝒍𝒊𝒄 𝒎𝒂𝒚𝒐 & 𝒃𝒂𝒔𝒊𝒍 𝒐𝒏 𝒄𝒖𝒕𝒕𝒍𝒆𝒇𝒊𝒔𝒉 𝒄𝒓𝒊𝒔𝒑, 𝒄𝒉𝒆𝒆𝒔𝒆 𝒕𝒂𝒓𝒕 𝒘𝒊𝒕𝒉 𝒅𝒊𝒍𝒍 𝒋𝒆𝒍𝒍𝒚 𝒂𝒏𝒅 𝒔𝒂𝒇𝒇𝒓𝒐𝒏
light crsipy snacks that are nicely presented, with bold flavors to prepare your palate for the lunch ahead!
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☕️ 𝑪𝒐𝒇𝒇𝒆𝒆 𝒂𝒏𝒅 𝒄𝒂𝒓𝒂𝒘𝒂𝒚 𝒔𝒆𝒆𝒅 𝒃𝒓𝒆𝒂𝒅 𝒘𝒊𝒕𝒉 𝑽𝒐𝒂𝒕𝒔𝒊𝒑𝒆𝒏𝒇𝒆𝒓𝒚 𝒑𝒆𝒑𝒑𝒆𝒓 𝒃𝒖𝒕𝒕𝒆𝒓
Butter made into a rose and a standing butter knife engraved with the Chef's initials - very aesthetically pleasing. Love how the bread was piping hot, soft, moist and fluffy on the inside. But the taste of coffee is almost unnoticeable.
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🐟𝒏𝒊𝒔𝒉𝒊𝒎𝒆𝒓𝒂 𝒕𝒓𝒐𝒖𝒕 𝒎𝒂𝒓𝒊𝒏𝒂𝒕𝒆𝒅 𝒘𝒊𝒕𝒉 𝒍𝒊𝒄𝒐𝒓𝒊𝒄𝒆 𝒂𝒏𝒅 𝒚𝒖𝒛𝒖, 𝒘/ 𝒍𝒂𝒄𝒕𝒊𝒄 𝒗𝒊𝒏𝒂𝒊𝒈𝒓𝒆𝒕𝒕𝒆 𝒘𝒊𝒕𝒉 𝒌𝒐𝒎𝒃𝒖𝒄𝒉𝒂 𝒂𝒏𝒅 𝒔𝒎𝒐𝒌𝒆𝒅 𝒑𝒊𝒏𝒆 𝒐𝒊𝒍
a very refreshing beginning ! it's not your usual salmon in cream sauce, but a twisted version with layers of sweetness and sourness added to make it a much more interesting dish.
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🧀𝑳𝒆𝒔 𝑩𝒆𝒓𝒍𝒊𝒏𝒈𝒐𝒕𝒔 𝑨𝑺𝑷: 𝑷𝒂𝒔𝒕𝒂 𝒑𝒂𝒓𝒄𝒆𝒍𝒔 𝒇𝒊𝒍𝒍𝒆𝒅 𝒘𝒊𝒕𝒉 24 𝒎𝒐𝒏𝒕𝒉𝒔 𝒂𝒈𝒆𝒅 𝒄𝒐𝒎𝒕é 𝒂𝒏𝒅 𝑽𝒐𝒂𝒕𝒔𝒊𝒑𝒆𝒏𝒇𝒆𝒓𝒚 𝒑𝒆𝒑𝒑𝒆𝒓, 𝒄𝒉𝒂𝒎𝒑𝒓𝒊𝒈𝒏𝒐𝒏𝒔 𝒅𝒆 𝑷𝒂𝒓𝒊𝒔 𝒄𝒐𝒏𝒔𝒐𝒎𝒎é 𝒊𝒏𝒇𝒖𝒔𝒆𝒅 𝒘𝒕𝒉 𝒕𝒂𝒏𝒈𝒆𝒓𝒊𝒏𝒆 𝑷𝒖'𝒆𝒓 𝒕𝒆𝒂
this wasnt exactly my favourite course - i held high expectations to this signature dish, and it wasnt exactly what i imagine it to be. The pasta parcels were like ravioli with a harder edge, and I think they might be better to be completely immersed in the consomme instead. While the parcels were already filled with rich comte cheese, a light-bodied consomme might be a better choice for a second course.
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🦆𝑪𝒉𝒂𝒍𝒍𝒂𝒏𝒔 𝒅𝒖𝒄𝒌 𝒎𝒂𝒓𝒊𝒏𝒂𝒕𝒆𝒅 𝒘𝒊𝒕𝒉 𝒆𝒖𝒄𝒂𝒍𝒚𝒑𝒕𝒖𝒔 𝒂𝒏𝒅 𝒄𝒐𝒇𝒇𝒆𝒆 𝒃𝒖𝒕𝒕𝒆𝒓𝒏𝒖𝒕 𝒔𝒒𝒖𝒂𝒔𝒉 𝒂𝒏𝒅 𝒈𝒐𝒋𝒊𝒃𝒆𝒓𝒓𝒊𝒆𝒔 𝒄𝒉𝒖𝒕𝒏𝒆𝒚
the duck was succulent and tender, perfectly glazed; the sauce was a bit too salty for my liking, while the crispy butternut squash tart at the side and gojiberries chutney brought in a kind of honey-like sweetness that balances out the saltiness and complemented the duck perfectly.
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🍫🌿𝑯𝒆𝒓𝒃𝒂𝒄𝒆𝒐𝒖𝒔 𝑻𝒖𝒍𝒂𝒌𝒂𝒍𝒖𝒎 𝒄𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝒇𝒍𝒂𝒗𝒐𝒖𝒓𝒆𝒅 𝒘𝒊𝒕𝒉 𝒑𝒂𝒏𝒅𝒂𝒏, 𝒗𝒂𝒏𝒊𝒍𝒍𝒂 𝒑𝒂𝒏𝒏𝒂 𝒄𝒐𝒕𝒕𝒂, 𝒕𝒉𝒂𝒊 𝒃𝒂𝒔𝒊𝒍 𝒂𝒏𝒅 𝒎𝒆𝒙𝒊𝒄𝒂𝒏 𝒕𝒂𝒓𝒓𝒂𝒈𝒐𝒏 𝒊𝒄𝒆-𝒄𝒓𝒆𝒂𝒎
looking like a garden, it actually comprises complicated textures and tastes with some uncommonly seen herbs in desserts like basil and tarragon to spice things up a little. Ending the meal with surprises!
张贴
